Bless the gluten-free gods for whoever dreamed up cauliflower crust pizza. (Because life without pizza is no life at all.)

There’s only one problem: it isn’t exactly easy to make. Too wet and it won’t cook properly. Too dry and it won’t bind. Which is why the internet proceeded to freak out when Trader Joe’s started selling a pre-made, just-pop-it-in-the-oven—or microwave!—caulicrust.

Ever since it came out last month, stores all over the country have been repeatedly selling out. It’s proving harder to get than a pair of those Ultracor x Bandier star leggings, begging the question: What, exactly, should you put on a crust this elusive? If you’re able to get your hands on it, surely it deserves a bit more than your standard mozzarella and basil.

If you’re able to get your hands on Trader Joe’s caulicrust pizza, surely it deserves a bit more than your standard mozzarella and basil.

Well+Good tasked three healthy food bloggers to take the trending ingredient and use it to create an epic—and epically delicious—healthy dinner. (Full disclosure: It took multiple trips, to multiple stores, for some of them to track the caulicrust down—if you can’t get your hands on one, this brand is a bit easier to find and equally delish.)

Here, they share the unexpected, nutritious toppings they used—prepare to start stalking your local TJ’s like never before.

Candice Kumai’s Sweet Potato Avocado Pizza

Thought sweet potatoes and avocados were just for toast? Think again. Professionally trained chef and best-selling authorCandice Kumai completely reinvents pizza night with this essentially plant-based take (save for the sprinkling of Parmesan shavings on top). The fresh arugula adds a refreshing bite that makes it the perfect summer dinner.

1. Preheat the oven to 450°F. Pre-bake the cauliflower pizza crust for approximately 10 minutes. Carefully flip and bake for another 10 minutes. Remove crust from the oven.

2. Reduce the oven temperature to 400°F. Place the sweet potatoes on one baking sheet, coat with two tablespoons of coconut oil, and sprinkle with sea salt. Place the baking sheet into the oven and roast for approximately 25 minutes. Remove and let cool slightly.

3. Blend the roasted sweet potatoes in a food processor until creamy. Using a large spoon, top the pizza with the sweet potato purée. Place into the oven to warm at 400°F. Carefully remove from oven.

4. Top the pizza with arugula, cheese, and avocado slices. Drizzle with balsamic vinegar and sea salt to finish.

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Photo: Kara Lydon

Kara Lydon’s Summer Vegetable Pizza

Nutrition counselor and registered yoga teacher Kara Lydon, RD, LDN—AKA The Foodie Dietitian—is known for crafting veggie-forward meals, so it’s no surprise her recipe is completely green. (No really, she uses pesto as the base.) She also doesn’t shy away from cheese, using both mozzarella and ricotta. Is your mouth watering yet?

2. Bring a pot of salted water to boil. Add fiddlehead ferns and boil for eight minutes. Drain water and set fiddlehead ferns aside.

3. In a medium non-stick pan, heat a half-tablespoon of olive oil over medium heat. Add garlic, asparagus, mushrooms, and peas and sauté for three to four minutes.

4. Once crust is prepared, spread pesto evenly over crust. Sprinkle mozzarella cheese over top and add fiddlehead ferns, garlic, asparagus, mushrooms, and peas. Dollop small spoonfuls of ricotta cheese evenly over crust.

5. Place pizza under broiler and checking frequently, bake until cheese is browned and bubbly, about five minutes.

6. Remove from oven and drizzle with remaining half-tablespoon olive oil. Add salt and pepper to taste and sprinkle with red pepper flakes as desired.

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Photo: Marie Reginato

Marie Reginato’s Pesto Watermelon Radish Pizza

If you love cheese but try to stick to a plant-based diet like 8th and Lake blogger Marie Reginato, nutritional yeast is your mealtime BFF. The mostly vegan eater uses yeast as the base of her pesto concoction. (Although even here, she opts for a bit of “real” cheese.) Her toppings are a far cry from what you’ll find on the menu at Papa John’s—instead, she opts for fresh mint, arugula, and watermelon radishes. Bye, greasy pizza hands!

1. Cook the cauliflower pizza crust in the oven according to package directions.

2. Blend all of the pesto ingredients in a food processor until creamy. Add salt and lemon juice to taste.

3. To assemble your pizza, spread a big dollop of pesto all over the crust and top with arugula, mint leaves, radish slices, ricotta, crushed almonds, and peas. Drizzle with olive oil, red chili flakes, and a pinch of sea salt.